Name: Black Pepper Chicken Pressure Cooker Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 lb chicken breasts or thighs (sliced thin against the grain); 1 tbsp light soy sauce (for marinating); 1 tbsp Shaoxing wine or dry sherry; 1 tbsp cornstarch (to keep chicken juicy); 1/2 cup chicken broth (for sauce base); 2 tbsp light soy sauce (for sauce); 2 tsp dark soy sauce; 1 tbsp cornstarch (for sauce); 2 tsp coarsely ground black pepper; 1 tbsp peanut oil (or vegetable oil); 1 tbsp minced ginger; 2 cloves garlic (minced); 1/2 white onion (chopped); 2 bell peppers (chopped, mixed colors); 2 tbsp Shaoxing wine (for sauce); 1 1/2 tbsp sugar; 1/8 tsp salt

You catch the smell through the steam vent and suddenly you are starving. That peppery aroma sneaks out and gets your stomach rumbling even before you open the cooker. You just gotta hurry up and finish the quick release so you can dig in.

Black pepper chicken in pressure cooker — Black pepper chicken just before closing the pressure cooker lid.

Inside the pot, chicken pieces soak up the black pepper sauce while the steam cues tell you when the pressure build is right. You feel that buzz when you see the float valve pop up and the timer starts. It’s all happening fast, but you know it’s gonna be tender and juicy.

When you finally crack the lid and peek inside, you notice the sauce thickened perfectly, coating every bite. The tender pull on the chicken feels just right, not tough at all. It’s like everything in the kitchen slowed down just so this dish could come together flawlessly.

The Truth About Fast Tender Results

Pressure cookers trap steam to break down tough chicken fibers fast.
The float valve signals when full pressure is reached so you don’t have to guess.
Quick release lets you stop cooking immediately to avoid overdone chicken.
Marinating with soy sauce and cornstarch helps lock in moisture and flavor.
Using thin chicken slices speeds up the tender pull you’re aiming for.
Searing chicken first adds caramelized taste that pressure cooking alone can’t give.
The sauce thickens as steam condenses, clinging to each tender piece just perfect.

Everything You Need Lined Up

1 lb chicken breasts or thighs sliced super thin against the grain
1 tablespoon light soy sauce for marinating
1 tablespoon Shaoxing wine or dry sherry to add that extra depth
1 tablespoon cornstarch to keep the chicken juicy
Half a cup chicken broth for the sauce base
2 tablespoons light soy sauce and 2 teaspoons dark soy sauce for layered soy flavor
Minced garlic and ginger, plus coarsely ground black pepper for punch
Chopped bell peppers and white onion to give it some colorful crunch

You gotta have all this ready before you start pressure cooking. It’s like lining up your ingredients for a recipe that moves quick.

Walking Through Every Single Move

First up, toss your thin chicken slices into a bowl. Add that tablespoon of light soy sauce with the Shaoxing wine and cornstarch. Mix it good so every piece gets coated and set it aside for 10 to 15 minutes to soak in.

Next, whisk your sauce stuff together: chicken broth, both soy sauces, more Shaoxing wine, a tablespoon of cornstarch, and sugar. Put this aside while you heat your pressure cooker or wok.

Pour a bit of peanut oil into your hot pot and add the chicken. You want that sear, about 2 to 3 minutes each side. It gets color and flavor locked before pressure cooking, so don’t skip it. Pull the chicken out and keep it waiting.

Add garlic, ginger, and the black pepper next. Give them 30 seconds of stirring till it smells real good. Then toss the chicken back in the pot.

Pour your sauce in, stirring to dissolve the cornstarch that settled. Make sure all the chicken pieces get coated evenly. You’re about to seal that pressure cooker and watch for the float valve to pop up.

Once the pressure build is solid, set the timer for about 6 to 8 minutes depending on thickness. When time’s up, go for the quick release so the chicken doesn't get dry.

Open the lid and you’ll see the sauce bubbling and thickened nicely. Give it a stir, taste, and serve hot with rice or whatever sides you love. It works real good with steamed greens too.

Time Savers That Actually Work

Slice your chicken thin the night before and marinate in the fridge overnight. It saves you prep time on cooking day and gives extra flavor soak.

Use pre-minced garlic and ginger if you don't wanna chop. It’s a handy shortcut that doesn’t kill the taste.

Make your sauce mix ahead like in a small jar to shake and pour right in without extra mess. You’ll thank yourself when you’re rushing to get dinner on the table.

The Flavor Experience Waiting for You

Sauce thickened on black pepper chicken — Sauce thickened and coating tender chicken pieces.

When that first bite hits, you notice the pepper’s coarse grind giving a spicy kick that wakes up your palate. It’s warm but not too hot.

The soy and Shaoxing wine combo adds layers of savory, slightly sweet depth that blends smooth with the sauce’s thickness.

The chicken itself is supple and tender, pulling apart without fight. You sense it soaked up all the good stuff inside the pot.

Bright bell peppers and onion keep it fresh and crunchy, balancing out the sauce's richness with a satisfying snap.

Smart Storage That Actually Works

Once cooled, pack leftover chicken in airtight containers. It keeps the flavors sealed and stops it from drying out.

Refrigerate up to 4 days. You’ll notice the sauce thickens more but it’s still tasty.

For longer keeping, freeze in portioned freezer bags. Lay flat so they thaw faster when you’re ready.

When reheating, warm gently in microwave or on stove with splash of broth to loosen sauce and keep tender pull intact.

Ready to serve black pepper chicken — Black pepper chicken ready to serve fresh and hot.

Common Questions and Real Answers

Q What if I don’t have Shaoxing wine?
A You can use dry sherry or just skip it if you want. It adds depth but not absolute must.
Q Can I use chicken thighs instead of breasts?
A Absolutely. Thighs stay juicy and handle pressure cooking really well.
Q How thin should I slice the chicken?
A About a quarter inch or 5 millimeters thick works best for quick cooking and tender pull.
Q Do I have to sear the chicken first?
A It’s highly recommended. Gives better flavor and texture than just throwing it in raw.
Q How do I know when the pressure is built?
A Watch the float valve pop up. That’s your cue the cooker’s alive and working.
Q Can I add more veggies?
A For sure. Just add harder veggies before pressure cooking and softer ones after to avoid mush.